Search a meal
All dishes:
Meal families
Desserts
Strawberry egg custard
Boiled milk poured over beaten eggs and baked in the oven.
> view pairingsCheeses
Morbier
France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.
Cheeses
Ewe’s blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Veal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
> view pairingsCheeses
Thomasville tomme
United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Shellfish and Seafood
Scallops in bitter-sweet
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsCold starters
Taramasalata
Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Sheep and Goats
Provençal lamb skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Dark chocolate mirror cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsCooked meats
Duck paté with duck foie gras and black truffle
Served cold or at room temperature.
> view pairingsPoultry
Bordeaux style duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Green asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsCheeses
Tomme de montagne
France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.
Pressed and uncooked cheese made from cow's milk.